Home-made Pasta

[Michele]

Nellie!! That about half as much flour!! I'll give it a go this weekend likely!

[kaseymarie]

My mom and I used to make noodles often. I remember using way more eggs than that?? We also did ours the old fashion way with our hands and rolling pins. A pasta machine would be wonderful though! Save you a couple of hours.

Here's another one for you, it's very similar. I like how this turned out as well when I made lasagne noodles. It's from the 12/06 Fine Cooking.

10 oz (2 1/4 c) all-purpose flour
1 tsp kosher salt
1 T olive oil
4 large eggs, lightly beaten

Food processor -- pulse a few times -- continue processing for about 10 seconds until dough clumps around blade. It will be sticky. Knead by hand for 2 minutes.

For both recipes, you should let the dough rest under plastic or a towel for around 30 minutes.

[SuzySunshine]

DH makes homemade pasta often, I'll have to ask him for his recipe.

[alison]

I know what would help me out of this funk, Nellie (not that you're offering ). Make me pasta?!

[PrincessFiona]

I make most of my own pasta.....500g flour,5 eggs, salt and water (enough to get it beyond the dough)...then it can be either put through my noodle press or cut into the appropriate sizes to be dropped into the pan....

You needed more water I think

[Michele]

I tried a combo of both recipes Nellie posted...

about 1 cup of flour, 2 eggs, a teaspoon of olive oil and a dash of salt...I used just enough flour to be able to knead it without it sticking to the counter top and my hands. I started with a small amount 'cause I cut it by hand. I had borrowed my friend's extruder for the cement batch and didn't have it last night.


It was yummy!! Russ really liked it!

I'll try Kris' recipe next!

I like the taste of home-made pasta better than the boxed kind!

[Stella]

Is it really THAT much better? Because this long and confusing thread scares me...and I cook!

[SuzySunshine]

Is it really THAT much better? Because this long and confusing thread scares me...and I cook!

I think it is, DH makes it when he can but its time consuming.

Is it really THAT much better? Because this long and confusing thread scares me...and I cook!

I wouldn't necessarily say better - b/c it's a totally different taste (imo). It's very yummy for sure. I just don't see a real comparison between fresh and boxed pasta.

I think it tastes better but I use good quality dried pasta more often. Fresh pasta is richer, IMO, because of the eggs and seems like it mixes with the sauce differently. I can't put my finger on it but it is different.

Making the pasta for lasagne was a bit of a PITA but it was well worth it. I rarely do that though.

[Momo]

Is it really THAT much better? Because this long and confusing thread scares me...and I cook!

I wouldn't necessarily say better - b/c it's a totally different taste (imo). It's very yummy for sure. I just don't see a real comparison between fresh and boxed pasta.

Agreed...think of it this way stella bananna chips or sliced banannas? It's like 2 different things...one is a fresh product...one is dried. In college I used to buy that refridgerated brand of "fresh' pasta. I am now just a box girl... maybe when the mean age of my kids is 5, I can try and become more "Martha Stewartish" like so many of you

[Michele]

Re: Home-made Pasta

Made pasta last night!

I also figured out that I should have NEVER turned my mixer to speed 10!!!!

I used a Nellie recipe last night...
2 yolks, 2 eggs, 1/2 tsp salt (your recipe said 1 tsp - I like it less salty), 2 tsp olive oil, and 1.5 cups flour - pulsed in my food processor.

I needed a little bit more flour to finish kneading it, but it was great!

I also bought the pasta roller attachments for my KitchenAid mixer. SOOOO much better than the extruder! I tried the recipe that came with the attachments first - too hard to work with. It called for making the dough in the mixer - but just seemed too dry....though it did loosen up after putting it through the roller a couple of times.....I still liked working with Nellie's recipe better though.

I'm going to try my spinach recipe later today.

2 oz spinach - weighed and then chopped in food processor
2 c flour
1 tsp garlic salt
1 and 1/2 tsp olive oil
2 eggs

I might need more flour because this recipe was decent in my extruder which needs a softer dough.